Recipe Archives->Mexican->Horchata 07

Mexican Horchata
Serves 6 - 8.

6 tablespoons rice
6 ounces (about 1 1/4 cups) blanched almonds
1 inch cinnamon stick (canella)
3 2-inch strips lime zest (rind only, not the white pithy part) 3/4" long
1 cup white granulated sugar

Pulverize the rice using a metate y mano or your blender. Grind the
mixture as smooth as possible.  Combine the rice with the almonds,
cinnamon and lime zest. Let this mixture stand overnight (minimally
6 hours).  Place the mixture in the blender jar and blend for at
least 3 - 5 minutes until the mixture is smooth  and no long has a
gritty texture. Add 2 cups of water and blend again for just a few
seconds. Place a large sieve over a mixing bowl. Line the sieve
with 3 layers of damp cheesecloth. Pour in the rice mixture,  a
little at a time and keep stirring to help the mixture go through
the sieve. Once all the liquid has passed through to the bowl gather
the cloth together at the top, give it a twist and squeeze out any
additional liquid.  Now add 2 more cups of water and stir in as
much sugar as you'd like, to taste. If the mixture is too thick,
add some additional water.  Cover and refrigerate. The drink should
keep several days, refrigerated.  Serve in a tall glass over ice.

Printable version: horchata07.txt.